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red velvet cupcake recipe without buttermilk

Red Velvet Cupcake Recipe Without Buttermilk

Discover a simple red velvet cupcake recipe without buttermilk. Achieve moist, flavorful cupcakes using easy substitutes. Perfect for any occasion!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 180kcal
Cost: $10

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Cupcake Liners
  • Toothpick

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup whole milk (or any milk you prefer)
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a small bowl, mix the milk and lemon juice together and let it sit for about five minutes.
  • In a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  • In another bowl, combine the milk mixture, vegetable oil, eggs, vanilla extract, and red food coloring, and stir until smooth.
  • Gradually pour the wet ingredients into the dry ingredients, mixing gently until combined (don’t overmix).
  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

Notes

To ensure moist cupcakes, measure flour carefully and avoid overmixing the batter. For an extra moist result, consider brushing cooled cupcakes lightly with simple syrup before frosting. You can experiment with flavors by adding mini chocolate chips or a splash of almond extract to the frosting. Store cupcakes in an airtight container at room temperature for up to two days, or refrigerate for longer storage.

Nutrition

Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 60mg | Sugar: 16g | Vitamin A: 5IU | Calcium: 4mg | Iron: 4mg
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